Lemonade Recipe

Difficulty: Easy | Total Time: | Active Time: | Makes: 8 drinks

A basic recipe from author and former Gramercy Tavern managing partner Nick Mautone for fresh lemonade that isn’t syrupy-sweet. For a lighter body, add more water.

Game plan: The lemonade can be made up to 8 hours in advance and stored in the refrigerator. This is a straight nonalcoholic version.

  • 1 quart fresh lemon juice (from 24 to 30 lemons)
  • 1 to 2 cups Rich Simple Syrup
  • 1 to 2 cups ice water
  • Ice for serving
  • 8 mint sprigs, for garnish
  1. Combine lemon juice and 1 cup each rich simple syrup and water in a large pitcher and stir well.
  2. Taste and add more water and syrup as needed. Pour over ice in an iced tea or cooler glass (a taller version of a highball), garnish with a mint sprig, and serve.